Name: Red Thai Coconut Curry with Eggplant
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Extra-firm tofu - 1 (12 ounce) package; Light coconut milk - 2 (14 ounce) cans; Thai red curry paste - 2 tablespoons; Eggplant, cut into 1-inch cubes - 1 medium; Onion, chopped - 1 large; Red bell pepper, cut into thin strips - 1 medium; Packed dark brown sugar - 2 tablespoons; Tamari - 1 tablespoon; Rice vinegar - 1 tablespoon; Salt - 1 teaspoon; Frozen peas - 1 (10 ounce) package

Ingredients for - Red Thai Coconut Curry with Eggplant

1. Extra-firm tofu 1 (12 ounce) package

2. Light coconut milk 2 (14 ounce) cans

3. Thai red curry paste 2 tablespoons

4. Eggplant, cut into 1-inch cubes 1 medium

5. Onion, chopped 1 large

6. Red bell pepper, cut into thin strips 1 medium

7. Packed dark brown sugar 2 tablespoons

8. Tamari 1 tablespoon

9. Rice vinegar 1 tablespoon

10. Salt 1 teaspoon

11. Frozen peas 1 (10 ounce) package

How to cook deliciously - Red Thai Coconut Curry with Eggplant

1 . Stage

Wrap tofu in several layers of paper towels. Place in a colander in the sink. Set a plate on top of tofu and weigh down with a large, heavy can. Let stand for at least 20 minutes.

2 . Stage

Meanwhile, shake cans of coconut milk well prior to opening. Pour 1/2 of 1 can into a large saucepan. Bring to a simmer over medium heat. Whisk in curry paste until well blended. Add eggplant, onion, and bell pepper, stirring well with a rubber spatula to prevent breaking of tender eggplant during cooking.

3 . Stage

Stir remaining 1 1/2 cans coconut milk, dark brown sugar, tamari, rice vinegar, and salt into the saucepan. Mix well. Increase heat and bring to a boil. Reduce heat to low and simmer until thickened, about 20 minutes.

4 . Stage

Unwrap tofu and cut into bite-sized cubes. Stir into curry mixture. Cook until heated through, about 5 minutes. Add peas and cook until warm, 1 to 2 minutes more.